Leg roast of venison
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Leg roast Elk or Deer |
| 5 | Slices salt pork | |
| Onion | ||
| Apple | ||
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Allspice |
| 2 | Sprigs of rosemary | |
| 2 | Bay leaves | |
Directions
Cut gashes in roast about 2 inches apart and half through the thickness of roast. Place in each gash a slice of salt pork, onion and apple. Top with a few more slices of onion. Sprinkle roast with spices and herbs. Plase meat on a rack in a roasting pan. Bake in 300 degrees F. oven until done, 2 to 4 hours, depending on tenderness of meat. Remove herbs before serving.
Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18)
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